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Hello! I'm Natalia, your trusted guide through the world of vino!

I found my passion for wine over 10 years ago and quickly realised that learning about wine and drinking it could be as exciting as it could be intimidating! I have seen my share of stuffy wine tastings, pretentious sommeliers, and too-complex-to-enjoy wine & food pairings.

That ain't gonna happen on my watch!

I created wine rocks to make good wine more accessible to everyone, one bottle at a time (okay, maybe two if it's a good vintage!). I teach and write about wine, I connect vino lovers, I champion small independent vineyards.

For more info about what I have been up to, see my Instagram or drop me a message!

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Who We Are

You’ve probably seen “sur lie” on a wine label and thought… what now? 
It’s French for “on the lees” — a winemaking technique where wine is aged on its dead yeast cells (yes, really). 
As the yeast breaks down, it releases compounds that give wine a richer texture, more complexity, and those delicious toasty notes (brioche, toasted nuts, creamy mouthfeel) that we associate with top Champagne, Muscadet, and creamy Burgundian Chardonnay. 
Drop a 🙌🏼 if you’ve learnt something new and share with a friend who needs to know this.

#winetips #wine101 #wineeducation #surlie #winefacts

Let’s clear something up: “room temperature” red wine in summer is a crime against good drinking 🧨 
When it’s 28°C outside and your red is the same temperature, you are sipping boozy soup — flabby, hot, and totally off-balance. 
The fix is easy: pop that bottle in the fridge for 20 minutes before serving. Most reds show best around 15–18°C. 
That little chill lifts the fruit, softens the alcohol, and brings your wine back to life.

Don’t sweat it — just cool it. 🍷❄️

#winetips #wine101 #wineeducation #redwineinthesummer #winehacks

Let’s talk about stemware shaming!🍷

Do you really need a different glass for every style of wine? One for Pinot, one for Cab, one for Chardonnay, one for fizz ? Nope!

One good white wine glass does the job. Unless you’re hosting a blind tasting at the Court of Master Sommeliers, it’s just not that deep.

This whole idea of “one glass per grape” is just modern-day stemware shaming. A marketing ploy that makes you feel underprepared unless you own a whole chandelier’s worth of glassware.

Let’s be honest — we drink wine out of plastic cups at festivals and no one dies. We just don’t pretend it’s Grand Cru. And we still have a great time.

So if your cupboard holds just one trusty glass, you’re doing it right. Drink what you love, how you love it.

#winetips #winemyway #wineglass #winehacks #winemyths #wine101

Did you know ⁉️
 Pinot Noir 🍇 is one of the oldest grapes in the world. It’s been around for 2,000+ years and is considered a founder variety — aka. the great great grandparent of stars like Chardonnay, Gamay, and even Syrah 🙌🏼
 Pinot Noir is genetically unstable, meaning, it mutates a lot. Today, there are over 1,000 clones of Pinot Noir, including Pinot Gris (Pinot Grigio) which is a colour mutation of Pinot Noir 🤔

It’s old, complicated, and has a huge family tree… Just like your grandma.

Drop a 🍇 if you’ve learnt something new and tag a friend who would love to know this!

#winetips #wine101 #wineeducation #winefacts #pinotnoir

We often romanticise wine — sunsets, vineyards, elegance in a glass… But the truth is the best wines come from vines that struggle.

🌱 Poor soils don’t pamper the vine. Instead, they force it to push roots deep to search for water, grow fewer leaves, and channel its energy into ripening grapes — the plant’s reproductive goal. 
💧 Less water means smaller berries with less dilution and more concentrated flavour. 
⛰️ Slopes aren’t just scenic. They offer better drainage, more sunlight (especially on sun-facing hills), and cooler air at night — all key to ripening and freshness. 
🌙 Cool nights help preserve acidity, giving wines that zingy lift and making them taste balanced. 
🌿 Old vines = lower yields, but deeper roots and more complex flavours.

Drop a 🍇 if you’ve learnt anything new or tag a friend who needs to know this 🙌🏼🌟

#wineeducation #wine101 #vineyardlife #winefacts #winewinewine

If you’re not sure how to judge a wine’s finish, try this!👇🏼
 Take a sip, swirl the wine around in your mouth, then swallow with your mouth closed. Now breathe out through your nose.
 That’s retronasal breathing, and it helps reveal how long the wine’s aromas and flavours linger.

Still tasting it several seconds later? That’s a long finish — one of the clearest signs of a high-quality wine.
 Some exceptional bottles can keep going for up to a minute.

The longer and more complex the finish, the more impressive the wine.

Drop a 🏁 if you learnt something new and tag a friend who needs to know this!

#winetips #wineeducation #winefinish #tastingwine #wine101

🌼 Floral straw, floral wine.
 Seemed only right to sip this award-winning English Pinot Blanc like it’s the English summer I never want to end.

This 2022 Pinot Blanc from @stophamvineyard, Sussex, UK, has recently picked up Gold Medal 🥇 at the @the.iewa and @sommelierwineawards — and the moment you try it, you’ll know why.

🥂 About the Wine It’s an aromatic joyride! The nose is glowing with honeysuckle, blossom, lime zest, peach, green apple, mango, melon, kiwi (I could go on…), with a touch of almond and vanilla on the finish. The high acidity lifts all that fruit, and the finish lingers like a great conversation. It’s got the perfume of a summer garden and the crispness of a freshly ironed white shirt. BOOM!

🏡 About the Estate Nestled in the South Downs, @stophamvineyard is run by former F1 engineer Simon Woodhead — and you can taste the precision. They are known for still aromatic whites that steal the show with their clarity and finesse. English charm with an Alsatian accent, if you will.

🍇 Why Pinot Blanc? This grape doesn’t always get the hype of its flashier cousins, but when grown with care (like here), it’s all about subtle complexity and aromatic lift. If you love Sauvignon Blanc or Albariño, this is your next obsession — just with more poise and fewer grassy elbows.

💬 Over to you! What’s the stand-out English wine you have tried lately ⁉️

#englishwine #winerecommendations #winereview #winetips #wineoftheday

Wine and ice cream might make traditionalists clutch their pearls, but honestly — who says dessert has to be so serious?
 Gen Z is shaking things up, mixing wine with ice cream for combos that are as playful as they are delicious 🍦🍷

Here are some rebellious duos you need to try:

🍷 Malbec + vanilla ice cream: Think berries & cream, but way cooler.
🌹 Rosé + strawberry ice cream: Like a summer fling in a glass — fresh, flirty, and fun.
🥂 Sparkling wine + lemon sorbet: Zesty bubbles that tickle your taste buds.
🍯 Gewürztraminer + ginger ice cream: Spice meets floral for an exotic twist.
❄️ Icewine + salted caramel: Sweet and salty in perfect harmony — dessert goals.

Are you ready to break the rules ?

Tag a friend who needs to try this trend or drop your fave wine + ice cream pairing below! 🍦🍷✨

#winetips #nosnobsallowed #wineandicecream #winerebel #winepairing

Heat damage is one of the most common — and sneakiest — ways to ruin a bottle of wine.

It starts happening at just 26–30°C (78-86°F). That’s not even scorching hot — it’s the back seat of your car on a warm day.

When wine overheats, the liquid expands, pushing against the cork, sometimes even popping it out. The flavours flatten, the fruit turns stewed, and freshness is lost.

🚫 Don’t leave wine in your car 🚫 Don’t store it on kitchen counters or sunny windowsills 🚫 Don’t buy wine that’s been baking under shop lights or in window displays

Think of wine like chocolate — it hates heat. Keep it cool, dark, and safe, and it’ll thank you in the glass 🍷

Drop a 🔥 in the comments if you’ve learned something new and tag a friend who needs to know this!

#wineeducation #wine101 #winetips #winefacts #winestorage #winemistakes

These quick tips are here to help you break the old rules and make smarter, tastier pairings:

1️⃣ Red wine with fish A light-bodied red like Pinot Noir pairs beautifully with richer fish like salmon. It’s all about weight and texture.

2️⃣ Champagne with fish & chips High acidity + bubbles = perfect contrast for salty, fried food. Champagne cuts through the fat like a pro.

3️⃣ Spicy food with sweet wine Heat loves sweet. Try buffalo wings with off-dry or sweet Riesling. The sugar cools the spice, making every bite better.

4️⃣ Creamy pasta with crisp whites Don’t always match richness with richness. Sauvignon Blanc’s freshness brings balance to creamy sauces.

5️⃣ Sauce over meat Think about what dominates the plate. Chicken in tomato sauce? Go for Chianti. Beef in cream sauce? Try Chardonnay.

💬 Got a go-to pairing that breaks the rules? Share it below!

#wineeducation #wine101 #winetips #winehacks #foodandwine #winepairings

Before booze was your go-to party word, it was büsen — medieval Dutch for “to drink to excess” 😵‍💫 
It slipped into English in the 16th century as bouse, used by thieves and beggars long before it made its way into your brunch plans.

Drop a 😵‍💫 if you learnt something new and tag a friend who would appreciate this random fact.

#WineEducation #WineWords #wine101 #winetips #winefacts

Before it sparkles, Champagne is made from dozens — sometimes over a hundred — of still base wines called vins clairs.

Each is unique: could be different grape varieties, villages, plots, pressings, or fermentations.

The master task is to taste them all, then blend them with meticulous care to recreate the house’s signature style. It’s a test of memory, sensory precision, and years of experience.
 This isn’t winemaking — it’s orchestration!

Comment 🍾 if this surprised you—or if you want to know more about how Champagne is made.

#ChampagneFacts #WineEducation #Winemaking #SommelierTips #SparklingWine #wine101 #winetips #winefacts

We can taste faster than we can see or hear.
 Your brain detects taste in as little as 1.5 milliseconds.
 That’s quicker than touch (2.4–8.9ms), hearing (13–22ms), and even vision (13–45ms).

Why is taste the fastest?
 Because it evolved as a first line of defense, to detect poisons and harmful substances before we had time to think.

It’s primal. It’s protective. It’s powerful.
 👇 Drop a 🍷 if your taste buds have ever saved you.

#winefacts #funwinefacts #wineeducation #winenerd #wine101 #winetips #nosnobsallowed

Cloudy wine ?! Don’t worry — you didn’t get a bad bottle.

Cloudy wine doesn’t necessarily mean it’s faulty. It probably means you’re drinking low-intervention / natural wine 🍀

Unlike conventional wines, natural wines skip the heavy filtering and additives. They’re often made with native yeasts, minimal sulphites, and no fining agents. This means they can often get a little cloudy ☁️ 🌪️

That sediment or haze you see is totally harmless. It’s just tiny bits of grape skin and yeast. You can drink it or leave it behind — it’s up to you.

Have you tried natural wines before ? ☁️✌🏼

#winetips #wineeducation #wine101 #nosnobsallowed #naturalwine #cloudywine

Let’s clear up one of the most common wine misunderstandings.

That fresh scent of lemon, apple, or peach in your glass is not a bouquet — it’s an aroma.

👃 Aromas = the smells from grapes and fermentation (mostly in young wines), e.g., citrus, herbs, floral notes.

🌳 Bouquet = the complex notes that come after bottle ageing, e.g., leather, tobacco, mushroom, forest floor, spice.

So unless your wine has spent years evolving in the bottle, you’re not smelling a bouquet — you’re enjoying its youthful aromas!

Drop a 💐 if you learnt something new.

#winetips #wineeducation #wwinehacks #winebouquet #wine101 #nosnobsallowed

Letting wine breathe isn’t just about pulling the cork — it’s about how and when to introduce air🍷

🛑 Just opening the bottle will do absolutely nothing.
 ⚠️ Decanting is great for young bold reds — but it can ruin delicate or aged bottles.
 💡 No decanter, no problem — a clean jug works just fine.
 🍷 A good glass and a swirl can be all your wine needs.
 😬 If your wine smells off (like burnt rubber or cabbage), a quick swirl or decant usually fixes it.

Let your wine evolve with you, not in a rush. 🥂

If you learned something new, drop a 🍷 in the comments!

#winetips #wineeducation #wwinehacks #decanting #wine101 #nosnobsallowed

⁉️ Did you know sparkling wine corks start out about 50% wider than the bottle neck ⁉️
 They’re tightly compressed before being inserted, then expand into their famous mushroom shape once inside the bottle!
 This clever design keeps the bubbles in and the wine fresh.

If you learned something new, drop a 🍄 in the comments below!
 #winetips #wineeducation #winefacts #winenot #wine101 #nosnobsallowed

Breaking the “wine rules”: Freezer edition ❄️🍾

Yes, it’s totally fine to pop a bottle of wine in the freezer if you need to chill it fast — as long as you don’t forget it’s there.

If left too long, still wines can freeze solid and push out the cork… and sparkling wines can explode due to built-up pressure.

⏱️ Best practice: • Still wine: ~25 mins • Sparkling wine: max 20 mins

PRO TIP: Speed things up by wrapping the bottle in a damp cloth before freezing

👉 Tag a friend who needs this tip, and save it for your next wine emergency!
 #winetips #wineeducation #winehacks #winenot #wine101 #nosnobsallowed

Ever found tiny crystals at the bottom of your wine glass or stuck to the cork ? Don’t worry, those are tartrate crystals, and they’re completely harmless ✌🏼 
They form when tartaric acid (a natural part of grapes) binds with potassium and solidifies, especially if the wine gets too cold.

You’ll often spot them in high-quality wines that haven’t been overly filtered or cold-stabilised — meaning the wine is closer to its natural state.

They don’t affect the flavour or safety of the wine at all. If you’d rather not sip them, just decant gently or leave the last bit in the bottle.

Next time you see those “wine diamonds,” take it as a good sign 🍷✨
 #winefacts #winetips #wineeducation #winediamonds #winenot #wine101

Ever swirled your glass and spotted those streaky “legs” (aka. tears) running down the inside?  Contrary to popular belief, they don’t mean your wine is high quality 😒  They’re actually the result of the Gibbs-Marangoni effect, caused by alcohol evaporating faster than water, which pulls the liquid into streaks.

Higher alcohol (and sometimes sugar) means more visible legs, but that’s all. 
Save your judgment for the taste, not the tears in the glass 😉  Follow me for more wine myths busted and tips you’ll actually use. Cheers!  #winefacts #winemyths #wineeducation #winelegs #winenot #wine101

Here’s the truth: alcohol levels on wine labels aren’t always exact — and different regions allow varying tolerances.

In the US, wine labels can be off by up to 1.5% ABV. That means your bottle labelled 13% could legally be anywhere from 11.5% to 14.5%. That’s… quite a range 😳

In the UK and EU, the allowed tolerance is tighter — around 0.5% to 0.8%, depending on the strength and style of the wine.

Why the wiggle room?
 Winemakers often have to print labels before fermentation is finished, especially for large-scale production. So the final alcohol level might shift — and the laws give them leeway.

So next time you’re sipping that “light” 12.5% red and wondering why it hits harder than expected… now you know 😉

👉 Follow me for more wine tips, tricks, and the juicy bits no one tells you.

#WineTips #WineEducation #WineHacks #SommelierSecrets #WineFacts #WineNot

Leftover wine? Don’t panic, but don’t ignore it either. Oxygen is not your friend once that bottle’s open.

Here’s how long you’ve got before it turns tragic:

🥂 Sparkling: 1–3 days (only with a proper stopper!) 🍷 Reds: 3–5 days in a cool, dark spot 🍾 Whites & Rosés: 2–3 days in the fridge 🍬 Sweet wine: Over a week (they’re tough!) 🧱 Fortified: From weeks to months, depending on style

Store them in the fridge—even reds. Reseal them. And please, don’t leave them sweating on your kitchen counter like sad little grapes.

Smell something vinegary? That bottle’s begging to be let go.

Follow me for more tips that make wine less scary and more sippable 🍷😉

#WineTips #WineEducation #WineHacks #WineLeftovers #sommeliersecrets

Blanc de Noirs means “white from blacks” — white Champagne made from black grapes like Pinot Noir and Meunier 🍇

The colour stays pale, but the flavour is fuller, rounder, and often shows soft red fruit and a richer texture 💫

It’s a great choice if you want a sparkling wine with a bit more depth.

And yes… some of the most prestigious (and pricey) Champagnes are made this way 🏅

Next time you’re choosing bubbles, try Blanc de Noirs. You might not go back.

👉 Follow for more smart wine tips — minus the snobbery.

#WineTips #WineEducation #BlancDeNoirs #SparklingWine #ChampagneLover #WineFacts

Struggling to smell much in your wine? 🤔
 Here’s a trick they teach you on the WSET Level 3 course (yep, the £500+ one)…
 Swirl your glass, cover the top with your palm (make sure you don’t use hand cream or don’t have soapy palms!), count to 10, then smell.
 It helps trap the delicate aromas that usually vanish too quickly — especially in lighter or more subtle wines 🌸
 Try it next time you’re tasting and see the difference! 🍷🥂

Follow me for more quick wine tips.

#WineTips #WSETTricks #WineTastingHack #WineTastingTrick #WineEducation #HowToTasteWine

Wine as a mixer? Yes, really. And it’s time we stop pretending it’s a crime 🤘🏼

Red wine and cola (aka Kalimotxo) is a legit drink in Spain — refreshing, easy, and fun. In Argentina, they mix it with soda too. Even Champagne isn’t off limits — Meghan Markle reportedly adds a splash of juice to hers 👑 Sounds scandalous? Not really…

Sangria, mimosas, spritzes… wine has always had a wild side. We’ve just been shamed out of playing with it 🙄

Would you try wine with cola? Or are you already doing it in secret? 👀👇

#WineMyWay #WineTips #Kalimotxo #WineCocktails #WineMythBusting #ChampagneCocktail #DrinkWhatYouLike

🍷 Ice in your wine? Yes, and proudly.

Let’s bust one of the snobbiest wine myths out there.
 Adding an ice cube or two to your glass isn’t “wrong” — it’s smart, refreshing, and completely normal in places like coastal Provence, where people just want a chilled drink under the sun.
 🧊 It chills your wine fast (especially if you forgot to put it in the fridge). 🥂 It slightly dilutes the wine, lowering the alcohol and making it more ‘sessionable’. ☀️ It keeps your drink cool longer, especially on hot days when room-temp rosé is a crime.

Tag a friend who still thinks it’s “wrong” to ice their wine.
 #WineTips #WineMyths #WineNot #WineEducation #IcedWine #NoSnobsAllowed

Wine can take a dish from average to chef’s kiss — but only if you use it right. Here are a few reminders to help you cook like a pro (and avoid rookie mistakes):

1️⃣ Don’t cook with wine that’s corked, oxidised, or just old and funky. If you wouldn’t drink it, don’t throw it in the pan — those off flavours won’t magically disappear.

2️⃣ Skip the “cooking wine” you find near the vinegar aisle. It’s packed with salt and preservatives and tastes nothing like real wine.

3️⃣ No need to splash out on a fancy bottle. A fresh, drinkable £8 wine is absolutely perfect for most dishes.

4️⃣ Go for versatile, food-friendly grapes like Pinot Grigio, Sauvignon Blanc, Merlot, or Grenache — and avoid very tannic reds (they can turn harsh and bitter when reduced).

5️⃣ Want to level up the flavour? Add a small pour of a better bottle right at the end for a boost of brightness and complexity.

6️⃣ And always remember: let the alcohol cook off fully unless you like your risotto tasting like shots.

Save this for your next risotto, coq au vin, or wine-braised anything. 🍷🔥
 Have a favourite wine you cook with? Drop it in the comments 👇

#WineTips #CookingWithWine #WineLover #FoodAndWine #KitchenHacks #WineReel #easycooking

Sweet wine has a bad rep — but it’s so undeserved ‼️
 During my recent trip to Alsace, I was reminded how many incredible wines are sweet by design — not by accident. In fact, many producers there only make sweet or off-dry wines, and they do it with pride🏅

So…

Let’s stop writing off an entire category because of one bad college Moscato memory 😉
 If you’re into exploring underrated styles, sweet wine is your next obsession.

👇 Have you had a sweet wine that changed your mind? Tell me below or tag a friend who says “I don’t like sweet wine” 👀

P.S. The wine in the video is sweet Gewürztraminer from @sippmack

#SweetWine #WineTips #AlsaceWine #RieslingLove #WineEducation #WineMyths #sommeliertips

Here’s why canned wine deserves more respect:

🥂 Same juice, different vessel – Many canned wines come from the exact same batches as their bottled versions. You’re just skipping the cork.

🌍 More eco-friendly – Aluminum is way lighter and more recyclable than glass. That means lower carbon emissions and less waste.

🍷 Fresher than you think – Cans keep light and oxygen out better than bottles, helping preserve flavour (especially for whites, rosé, and pét-nats).

🚫 Affordable doesn’t mean low quality – Some premium producers now use cans to make wine more accessible and picnic-friendly, not lower the bar.

📈 Skyrocketing sales – Globally, the canned wine market is projected to grow by c.11% annually and expected to reach $571 million by 2028.

Are you a fan of wine in a can OR are you still avoiding it by all means ?

#WineInACan #CannedWine #WineMythBusting #WineTips #wineeducation

The weekend is behind us… but that bottle of Sauvignon Blanc in the fridge is not! And no, opening it tonight doesn’t make you a bad person — it makes you organised. Responsible. Emotionally efficient, even 😁🥂

Whether you’re stretching a bottle across the week or accidentally polishing it off mid-Monday meal prep (oops), I support all kinds of personal growth around here.

And in case you’re wondering… How long wine lasts once opened, here’s your cheat sheet:
 🍷 Still wines: Usually good for 2–4 days in the fridge (yes, even reds). 🥂 Sparkling wines: With a proper stopper, you’ll get 1–3 days of fizz. 🍯 Sweet/dessert wines: Practically immortal — sip them slow. 👃 If it starts smelling like vinegar or wet cardboard, maybe skip it (unless you’re experimenting with home pickling).

So this week, finish the bottle. Or don’t. Either way, you’re doing great! 💯🥂🤘🏼🏅🍷

Tell me: are you a “sip & savour” type or a “oops, already gone” legend? 💬👇🏼

#WineHumour #WineEducationButFun #WineTips #DrinkWhatYouLove #MondayMood #WinePeopleGetIt

⬇️ 🥂 MORE INFO BELOW 🥂 ⬇️

Here’s your crash course in what actually makes those bubbles tick.

🫧 The smaller the bubbles, the fancier the fizz Tiny, persistent bubbles indicate quality. Think silky mousse, not soda pop. Finer fizz usually means longer ageing and more finesse.

⚫️ White bubbles from black grapes? Totally a thing It’s called Blanc de Noirs — literally “white from blacks.” Dark-skinned grapes like Pinot Noir and Meunier are pressed gently so their juice stays clear. The result is a white wine with more body and red fruit complexity.

🟥 Yes, red sparkling wine exists From fizzy Shiraz in Australia to chilled Lambrusco in Italy, red bubbles are real — and ridiculously good with food. Don’t let their underrated status fool you. If you’re not sipping sparkling red with pizza, you’re missing out.

🍾 It’s all about the second fermentation Sparkling wine starts life as still wine. Then, winemakers add a little sugar and yeast again to kick off a second fermentation — this time in a sealed bottle. The carbon dioxide has nowhere to go, so it dissolves into the wine. Et voilà: bubbles.

🏅 Not all sparkling is Champagne (but all Champagne is sparkling) Only sparkling wine from the Champagne region of France — made to strict traditional-method rules — can be called Champagne. Everything else (Cava, Crémant, English Sparkling… take your pick) is still bubbly and fabulous, but legally not Champagne.

🥂 Use the right glass That flute may look chic, but it traps aromas. A white wine glass or tulip shape lets you swirl and sniff properly — because what’s the point of all that fancy winemaking if you can’t smell it?

💬 Tried something fizzy and fabulous lately? Drop your favourite sparkling wine in the comments 👇🏼🥂

[sparkling wine, wine tips, wine education, wine, wine lover]
#sparklingwine #wine101 #winetips #wineeducation

MORE INFO BELOW ⬇️

If your wine smells like your best friend’s skincare routine or a Jo Malone counter… don’t panic! It’s just an aromatic grape variety doing its thing.

🍇 What are aromatic grape varieties?
These are grapes with big personalities — the extroverts of the vineyard. While most white grapes give you citrus or green apple, aromatic varieties hit you with an entire perfumery. We’re talking Gewürztraminer, Muscat, Viognier, and sometimes even Sauvignon Blanc. Sometimes referred to as “noble” (because let’s be honest, they act like royalty), these grapes are naturally more expressive on the nose — they don’t whisper, they waft.

🌸 Aromatic Grapes Can Smell… Fancy
One of the joys (or mind-bogglers) of aromatic varieties is just how weirdly specific their aromas can be. Sure, they’re floral and fruity — but they also wander deep into the “wait, is this still wine?” category. You might pick up:

🫖 Earl Grey tea and dried rose (Viognier) 🧼 Soap and Turkish delight (Gewürztraminer) 🧴 Lavender hand cream (Muscat) 🕯️ Potpourri or beeswax (older Riesling) 🍊 Orange peel and crushed coriander seed (Torrontés) 👚 Grandma’s perfume cupboard (and we mean that lovingly)

Some people describe them as heady, others say perfumed — but either way, they’re unforgettable.

🧪 But where do these smells come from?
No one’s tossing petals into the tank. These aromas come from natural compounds in the grapes themselves — things like terpenes and thiols — which become expressive during fermentation. These compounds exist in all grapes, but aromatic varieties have more of them, and they’re more easily released during fermentation.

OVER TO YOU! 🍷
What’s the most surprising thing you’ve ever smelled in a white wine ? Drop it below 👇 Or tag someone who needs to know wine can smell like their perfume collection.

#wineeducation #aromaticwine #wineguide #winetips #wineoclock

MORE INFO BELOW ⬇️

The OIV (International Organisation of Vine and Wine) has recently released its latest data, and while France and Italy may battle it out for vineyard supremacy, the wine-per-capita crown quietly rests elsewhere. Let’s break it down, thirsty-nerd style 👇

🥇 Portugal – The undisputed champ. With over 61.1litres per person per year, the Portuguese are sipping Vinho Verde and Port like it’s a full-time job. Respect! 🇵🇹

🥈 Italy – Just behind, with nearly 42.7 litres per person annually. But hey, when you’ve got Barolo, Chianti, and Franciacorta at your fingertips, who’s counting ? 🇮🇹

🥉 France – Coming in strong with about 41.5 litres per capita, the French still treat wine like water — especially at lunch 🇫🇷

🎖️ Switzerland – Surprise! With little production but a lot of love for imports, the Swiss sip around 29.7 litres per person every year🇨🇭

🎖️ Austria – Not just schnitzel and strudel – they’re clocking in with about 28.6 litres per person, often enjoying their brilliant (and underrated) whites 🇦🇹

And for context…

🇬🇧 UK – Around 22.3 litres per person, but growing steadily. Let’s be honest, we’re too busy swirling, sipping, and pretending to understand minerality.

🇺🇸 USA – Despite being the world’s largest total wine market, the per-person rate is just under 12 litres. Blame it on beer ? Or just too many options ?

📊 Let me know: did this surprise you? Which country did you think would top the list? Drop your thoughts in the comments below!

#winenews #wineeducation #winefacts #wineoclock #tipsy

🛑 Wait, this wine is made in YORKSHIRE?!?! 🙈🙊🙉

I know… the tropical fruit notes, the golden sunshine in a glass, the leafy straw. You’d think I was sipping something Balearic, but nope — this white beaut is from @dunesforde in Yorkshire, proving that Yorkshire sunshine (when it shows up! ) can do wonderful things ☀️

🍍 About the Wine
It’s a fruit basket in a bottle — peach, mango, melon, pineapple, elderflower, lime, gooseberry, pear, apple… shall I go on? It’s dry, zesty, and packed with flavour, with high acidity that keeps it all balanced and seriously refreshing. Basically: Sauvignon Blanc’s fun cousin who just got back from a beach holiday.

📍 About the Estate
Tucked away in the village of Upper Dunsforth, Yorkshire, @dunesforde is a family-run vineyard founded in 2016 by the Townsend family. What started as a winemaking adventure quickly turned into a Yorkshire success story. They grow grapes like Solaris, Bacchus, Pinot Gris and Pinot Noir, producing both still and sparkling wines that punch well above their postcode. The name Dunesforde nods to the site’s Roman past, but their winemaking is firmly future-facing, combining cool-climate elegance with a northern twist.

🌿 But What Is Solaris?
Solaris might sound like a spaceship, but it’s actually a cold-hardy grape born to thrive in climates that would make Sauvignon cry. Created in Germany and designed to handle drizzle, chill, and everything in between, it ripens early and brings a riot of tropical fruit and florals — especially when handled right (hello, Dunesforde). Still rare in the UK, Solaris is a rising star — and this bottle is a delicious argument for why we need more of it.

💬 Now tell me — have you tried Solaris yet?
Drop your favourite English whites in the comments, especially the underdogs I need to know about. Bonus points if you’ve found something this zippy north of the Midlands.

#englishwine #englishwineexpert #solaris #winereview #winetasting

MORE INFO BELOW ⬇️

If you’ve ever smelled apples, vanilla, or even black pepper in a wine and thought, “Wait, there’s no pepper in this… is there?” — you’re not alone.

Wine aromas aren’t added like ingredients in a recipe. They develop from a mix of grape compounds, fermentation reactions, and ageing. Here’s how:

1️⃣ Aromas From the Grapes Themselves 🍇
All grapes contain aroma compounds — it’s just that some shout louder than others. Some examples: – Sauvignon Blanc can smell grassy or like green bell pepper — that’s from a compound called methoxypyrazine. – Syrah and Grüner Veltliner often smell spicy or peppery because of a compound called rotundone.

2️⃣ Aromas From Fermentation 🧪
Grapes are also full of aroma precursors — non-smelly compounds that become aromatic during fermentation. Examples include: – Thiols: These give passionfruit, grapefruit or boxwood aromas, especially in Sauvignon Blanc. – Terpenes: Responsible for floral and fruity notes (think rose petals and lychee in Muscat).

3️⃣ Aromas From Fermentation By-Products 🥞
Yeast isn’t just there for booze — it creates a whole new set of aromas, including: – Esters: Formed when acids meet alcohols during fermentation. Think banana, apple, and pear — especially in young white wines. – Diacetyl: That unmistakable buttery aroma found in some Chardonnays after malolactic conversion. – Sulphur Compounds: Can give flinty, smoky “struck match” notes (in moderation), or tip into “bad egg” territory if mishandled.

4️⃣ Aromas From Ageing and the Environment 🪵
– Oak barrels bring in vanilla, spice, toast, and even coconut aromas — all from compounds like vanillin. – Surroundings matter too: Eucalyptus trees near vineyards can infuse wines with minty or herbal notes. The vines literally absorb it through their grape skins.

💬 Drop a 🍍 in the comments if you’ve learnt something new… and share it with your vino-loving friend who needs to know wine doesn’t contain actual bananas!

#winearomas #winetips #wineeducation #winewise #wineoclock

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If you’ve ever sipped a wine labelled dry and thought, wait, this definitely tastes sweet — you’re not mad, just human. Welcome to the deliciously confusing world of wine terminology.

🍭 Dry = No Sugar (Really!) In wine speak, dry simply means there’s little to no residual sugar left after fermentation, i.e., the yeast has eaten all the sugar and fermented it into alcohol. So yes, it can taste fruity — but chemically it’s dry.

😖 Dry ≠ Tart or Sour Dry gets unfairly lumped in with anything sharp, acidic, or mouth-puckering. But tartness is acidity, not dryness. A wine can be bone dry and still feel round & smooth and be very aromatic.

🍑 Fruitiness Is Not Sweetness Here’s where your brain plays tricks on you. When you taste juicy peaches, zingy grapefruit, or ripe strawberries in wine, it feels sweet — but those are flavour compounds, not actual sugar. The wine is still dry, your palate just got excited.

💐 Wines That Confuse Everyone (But Are Dry) You’ve probably met a few of these:
– Sauvignon Blanc – All that gooseberry, lime, and passionfruit… and absolutely no sugar. – Riesling – Yes, it can be sweet, but many are dry with just super fruity, aromatic vibes. – Viognier – Smells like peaches and flowers. Still dry. – Grenache – Ripe red berries galore, but often made bone dry with soft tannins.

🧠 The Takeaway? Fruit-forward doesn’t mean sugary. Dry doesn’t mean sharp. And your taste buds aren’t broken — they just need a translator. 😉

📣 Want to finally make sense of wine lingo (and taste with confidence)? My online course teaches you everything from decoding flavour to judging wine quality — link in bio 🍷✨

#winetips #winetasting #wineeducation #tastingwine #wineoclock

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You could buy a second-hand car. You could take a flight to New York.
 Or… you could buy a single bottle of Burgundy Pinot Noir.

But is it actually worth the price tag?

✅ YES — IT’S WORTH EVERY PENNY

🌱 Land is everything. Grand Cru plots are tiny and fiercely protected. Demand is global. Supply is basically a whisper. That land costs millions — so yes, the bottle does too.

⏳ It’s not just juice, it’s time travel. A great Burgundy can age for decades, morphing into something ethereal. You’re not paying for what’s in the glass now — you’re paying for what it could become.

🍷 You’re not just buying wine — you’re buying history. Centuries of winemaking, passed down from monk to monk to micro-negociant. These vineyards are the wine world’s equivalent of royal bloodlines.

💎 Rarity is priceless. Some wines are one-barrel wonders. That’s just a few hundred bottles… for the entire world. Drinking one? That’s an experience no one else may ever have.

BUT ALSO…

⛔️ NO — YOU’RE PAYING FOR A POSTCODE AND HYPE

🪄 There’s no unicorn magic in the winemaking. It’s still Pinot Noir. Still fermented. Still aged. And honestly, you can get damn good Burgundy for £30. You’re not paying for process — you’re paying for prestige.

🧳 It’s the Gucci bag problem. Sure, it’s nice. But is it that much better than the £80 wine? Or are you just buying the label and a slice of reputation?

💰 It’s only “worth it” if you don’t notice the money leaving your account. If you have to think about it, save yourself the pain and drink something fabulous at a tenth of the price.

Would you ever drop £1,000 on a single bottle?

Sound off in the comments — I want to know where you stand.

#winetips #winetruth #expensivewine #wineoclock #winesecrets #wineeducation

MORE INFO BELOW ⬇️

If wine chat makes you feel like someone threw a thesaurus into a decanter, you’re not alone. Let’s decode some of the most misused, misunderstood, and magnificently overcomplicated words in the wine world — no gatekeeping.

🍾 CUVÉE
Sounds fancy. Means… a batch. That’s it. It could be the first pressing, a special blend, or just the winemaker’s Tuesday mood. In Champagne, it refers to the first (best) juice from pressing — everywhere else, it’s basically a jazzy label for “blend.”

🌸 BOUQUET
Not something your date forgot to bring. In wine speak, bouquet refers to the complex aromas that come from ageing, not the grape itself— think dried fruit, mushroom, honey, leather, forest floor, and sometimes a whiff of old library. Simply put, young wines have a “nose,” old wines get a “bouquet.”

🪨 MINERALITY
People throw it around to describe a salty, stony, sometimes metallic tang in white wines. Is it from the soil? Actually, no. Science says minerals don’t get absorbed into the grapes in ways you can taste. So where does it come from? Yeast? Acidity? Nobody fully knows — but we feel it, okay?

🌍 TERROIR
More than just “the soil.” Terroir is everything, including the climate, slope, altitude, grape variety, local yeast, vineyard microbes, and yes, the human hand behind the wine. It’s not just where it’s grown, but how everything together shapes what ends up in your glass.

💃 BODY
A wine’s “body” means how it feels in your mouth — light like skimmed milk, full like cream. It’s not about alcohol alone; acidity, sugar, and tannin all play a role. If it feels rich and weighty, it’s full-bodied. If it’s more delicate and lean, it’s light.

💬 What’s the wine word that always trips you up? Drop it below and let’s decode it together.

#winetips #wine101 #wineterminology #winevocabulary #wineeducation

🌟🦩My flamingo straw is living its best life! 🦩🌟

Introducing my latest obsession: Cabaret Noir 2022 from @thewharieexperience in the heart of Hampshire, England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 🍷✨

🍇 What’s in the glass?
* A pronounced medley of blackcurrant, black cherry, and blackberry
* Violet, potpourri, and juniper bay
* Hints of spice (nutmeg, clove) with a subtle layer of smoke and dark chocolate
* Lingering finish
* Medium body

Aged for 12 months in new French oak, it’s drinking beautifully now, but it also has some serious aging potential. If you can resist finishing the bottle, that is.

🥩 Pair it with...
Roast lamb is the obvious soulmate for this wine. But honestly, it also pairs brilliantly with slow evenings, great conversations, and the smug satisfaction of knowing you discovered something really special before everyone else.

🏡 Meet The Wharie Experience
Tucked away in Sway, near Lymington in Hampshire’s stunning New Forest, @thewharieexperience is one of England’s most exciting new names in wine. Founded in 2020 by Swiss-born oenologist Guillaume Lagger, Wharie is all about making small-batch, handcrafted wines with minimal intervention and maximum character.

Guillaume sources grapes from neighbouring Hampshire vineyards while also cultivating his own 7,500 vines on site, with a big focus on future-proofing: working sustainably, and planting innovative, disease-resistant varieties like Cabaret Noir.

🌱 The future is (PIWI) bright
Cabaret Noir is part of a new wave of PIWI varieties — grapes specially bred to naturally resist disease, meaning less need for chemical treatments and a lighter touch in the vineyard. Originally developed in Switzerland in the early ‘90s, Cabaret Noir is now finding an exciting second home in the UK — showing just how exciting the future of English wine can be.

Have you tried a wine made from PIWI hybrids like Cabaret Noir ? Share your thoughts below! 👇🏼

#winerecommendation #winereview #englishwine #piwiwines #hampshirewine #sommelier

Here’s the breakdown you didn’t know you needed ⬇️

🍷 Pinot Grigio (by the glass) 🧐 Verdict: RUN. This person is not here for the wine, they’re here for the cheapest liquid available. They probably have a playlist called “Summer Vibes 2015” and haven’t updated it since.

🍷 Marlborough Sauvignon Blanc 🧼 Verdict: CAUTION. Fresh, zippy, fun… but they might ghost you the second the buzz wears off. Bonus red flag if they describe it as “nice and citrusy” eight times.

🍷 Premier Cru Burgundy 💎 Verdict: MARRY. They know what they want, they’re patient, and they appreciate the finer things. Also, they’ll spend five minutes explaining the terroir. You’ve found the one — or at least someone with excellent credit.

🍷 Whispering Angel Rosé 💄 Verdict: Proceed with mild caution. Likes the finer things… but also maybe just likes what’s trendy. Will definitely say, “It’s giving summer vibes!” at least once.

🍷 Amarone della Valpolicella 🖤 Verdict: MARRY. Complex, rich, a little brooding — but worth it. This person is deep. Also they can handle wine with 16% alcohol, which says a lot about their emotional resilience.

🍷 Cheap supermarket “Prosecco” 🚨 Verdict: BLOCK. No palate, no ambition. Will text you “u up?” at 2 AM while drinking WKD Blue.

🍷 Something weird like Orange Wine or a Jura Trousseau 🌈 Verdict: WILD CARD. Either the best date of your life... or they’ll invite you to a kombucha-making workshop on your third date. Risk it. You might end up with a brilliant story.

🍷 Châteauneuf-du-Pape 🔥 Verdict: HOT. They know their stuff and they aren’t messing around. Full-bodied wine, full-bodied life. They might propose after the second bottle, though. Stay hydrated.

🍷 English Sparkling Wine 🇬🇧 Verdict: MARRY. Patriotic, classy, and probably owns a good dog. Green flags all around.

P.S. Tag someone who needs this guide before their next date. 🚩👀

#winedating #winehumour #datingfails #winestagram #winenot

💥 GRAND CRU? GRAND WHO? 💥 Sounds fancy. Looks posh. Costs a bit more than you’d like to admit. But what actually is a Grand Cru? And why does it sound like a Bond villain’s wine of choice?

🇫🇷 Let’s start in France (where else?). In the land of croissants and confusing classifications, “Cru” means “growth” — but really, it’s all about status. A Cru tells you that the vineyard (or sometimes a village aka. local area) has a bit of a reputation. Sounds great, innit ? But here’s the thing: it doesn’t mean the same thing everywhere in France.

📍 Burgundy Here, Grand Cru refers to a single vineyard that’s considered so legendary, it gets its own label. No mention of the nearby town or region — just iconic names like Romanée-Conti, Clos de Tart, or Corton-Charlemagne standing proudly on their own.

📍 Champagne
Here, Grand Cru refers to entire villages, not individual vineyards. The region’s 300+ winegrowing villages are each ranked on a quality scale — and only 17 have earned the top-tier Grand Cru status. That means every vineyard within those villages is considered crème de la crème.

📍 Alsace
Only certain grapes can wear the Grand Cru crown (like Riesling, Gewürztraminer, Pinot Gris), and it’s a relatively new classification (introduced in the 1970s).

📍 Bordeaux “Grand Cru” in Bordeaux? Totally different ball game (because of course it is). Here, it’s less about the vineyard and more about a fancy old-school ranking system. Back in 1855, Napoleon III wanted to show off at the World’s Fair, so he made a list of the top estates (Grand Cru Classé). That’s how names like Margaux, Mouton, and Latour got their glow-up. Basically, it’s not about where the grapes are grown, but who is growing them.

💸 Is It Always Better? Not necessarily.
Some less expensive wines (called Premier Cru) can taste just as good—or even better—than Grand Crus. But Grand Cru usually means: ✅ The vineyards are historically significant ✅ The winemaking is more meticulous ✅ You’re paying for prestige
In short: It’s often very good, but not always worth the price.

Drop a 💥 in the comments if you’ve just learnt something new! 🥂🍷

#grandcru #wine101 #wineeducation #winetips #frenchwine

MORE INFO BELOW ⬇️

You know that “delicate” Provence pink you’re sipping for the Instagram ? It isn’t inherently better — it’s just quieter. And while sommeliers love whispering about “elegance,” here’s the truth they won’t admit: Pale rosé became a status symbol because it’s easy to sell, not because it’s objectively superior.

🎭 The Conspiracy of the “Blush Benchmark”
Why does everyone think lighter means classier? Blame clever marketing and the human obsession with exclusivity. Pale rosé looks expensive (see: champagne’s prestige), so winemakers leaned in — hard. But colour is just a style choice, like preferring skinny jeans over flares. What really matters is what’s in the glass, not how it looks on your patio table.

⚔️ The Dark Rosé Rebellion (And Why It’s Winning)
Deeper pinks — like Spanish rosados or Italy’s chiaretto — are the unsung heroes of the rosé world. They’re bolder, fruitier, and often more food-friendly. But they’ve been gaslit into seeming “less refined” because they dare to taste like something.

🍷 The Truth About Rosé Colour
Rosé gets its colour purely from grape skin contact. Red grapes are crushed, and the juice sits with the skins (from a few hours for pale pinks to days for deeper hues). That’s it. A pale rosé isn’t “more refined”; it’s just less acquainted with its own grape skins.

🔍How to Spot a Great Rosé
Forget the Pantone chart.
1️⃣ Check the grape—Grenache brings red fruit vibes, Mourvèdre adds spice, and Cinsault keeps it fresh.
2️⃣ Balance is key—look for bright acidity, not just sugar or wateriness.
3️⃣ Embrace the weird—a good rosé can taste like anything from wild strawberries to crushed rocks (in the best way).

Are you team pale or team bold? Fight it out in the comments 🍇🔥

#Roserevolution #winewit #winetips #winemyths #wineeducation #wine101

MORE INFO BELOW ⬇️

MINERALITY. The wine word we all love to throw around — but no one really knows what the hell it means. Let’s swirl through the mystery, shall we?

🍋 First of all, what even is minerality?
It’s not acidity. It’s not fruit. It’s not oak. It’s… a vibe. It might show up as a salty tang, a stony snap, or that chalky thing you can’t quite describe but pretend you totally get.

The term minerality started bubbling up in the 1980s, when someone decided that calling a wine “austere” wasn’t sexy enough — and voilà, we got a new buzzword. It’s been fashionable ever since. But here’s the kicker: minerality can refer to smell, texture, or taste — and there’s still no clear definition. It’s not a science. It’s more like wine’s version of modern art.

🌊 It’s a texture. It’s a smell. It’s a personality
Minerality is that crisp, clean, no-makeup look of the wine world. It often shows up in white wines that are cool, calm, and collected — not the bold, floral drama queens. Think Chablis, Assyrtiko, Albariño. It’s that cool sip that feels like licking a clean rock in a forest rainstorm (don’t lie, we’ve all been tempted).

🧪 Spoiler alert: it has nothing to do with actual minerals
Yep — roots can’t “suck up” minerals like straws in a geology smoothie. And even if they could, geological minerals don’t have flavour. So no, your wine doesn’t taste like granite because it came from a rocky vineyard. Sorry, terroir romantics.

🍞 So where is that mineral vibe coming from?
Science is still scratching its head — but yeast might be part of it. As it ferments grape juice, it messes with flavour precursors, potentially giving you that “mineral” lift. Or maybe it’s something to do with low-fruit, high-acid winemaking styles. Or sulphur compounds. Or... witchcraft? We’re honestly not sure.

🧘‍♀️ Minerality is a state of mind.
No, you don’t have to “get it” to enjoy it. Because here’s the thing — minerality is many things to many people. And that’s kind of the beauty of it.

Drop a 🙌🏼 in the comments below if you’ve learned something new!

#mineralityinwine #wine101 #wineeducation #winetasting #winetips

☀️🍧 Forget the ice cream — this is my favourite treat this summer! ☀️🍧
 Served chilled with a scoop of smugness on top!✨

🍾 What’s in the glass?
Brace yourself, because this wine has more layers than your nan’s trifle!
*️⃣ Zesty & Fruity – Juicy green apple, citrus, lemon zest, a touch of caramelised pear.
*️⃣ Bready & Buttery – Freshly baked croissant, lemon shortbread, tarte tatin, apple pie.
*️⃣ Creamy & Coastal – Clotted cream, sea breeze vibes, a whisper of saline.
*️⃣ Green & Herbaceous – A little nettle, a little bramble — think windswept hedgerows.

Every sip is crisp, zesty, and bursting with flavour, with a mousse so fine it basically whispers luxury. This is an English sparkling showing off!

One of the best English sparkling wines I’ve tried (and you know I have tried a looooooot).

🏡 Who’s behind the bubbles?
@knightor_winery — tucked just above St Austell Bay in Cornwall — are the geniuses behind this stunner. They’ve mastered the traditional method, using only the free-run juice (aka. the best stuff!) from Chardonnay and Pinot Noir, fermented cool and aged on lees (dead yeast) for a whopping five years.

Add a dash of reserve wines and a whisper of oak and you’ve got complexity, elegance, and serious coastal character. Their wines are made in small batches, with an obsessive attention to detail that shows in every sip. If you didn’t think Cornwall could rival Champagne — surprise! It absolutely can.

🦪 What to eat with it?
Seafood: Oysters, scallops, fish and chips if you’re feeling cheeky — or just enjoy it solo, watching the waves (or your washing machine on spin, I don’t judge). It’s dry, fruity, and refreshing enough to make any meal feel like a special occasion.

Have you had any Cornish bubbles ? Or are you still sleeping on England’s sparkling game? Let me know 🍏👇🏼

#englishsparklingwine #englishfizz #englishwineexpert #winerecommendations #winereview

⬇️ MORE INFO BELOW ⬇️

Ah, old vines. The phrase that graces many a wine label, whispering of wisdom, experience, and probably a few back problems. But what does it actually mean?!

⌛️How Old Is ‘Old’?
There’s no official rule. In general, ‘old vines’ means anything over 50 years, though some winemakers won’t use the term unless their vines are pushing 80, or even 100+. In France, you might see Vieilles Vignes; in Spain, Viñas Viejas — both translating to “old vines,” but still with no legal definition. Basically, it’s a bit like saying someone is ‘mature’ — open to interpretation.

🍇Why Does It Matter?
As vines age, they produce fewer grapes, but the ones they do grow tend to have more concentrated flavours. Over the years, vines naturally find balance, leading to more consistent, well-structured wines. Plus, old vines tend to handle droughts and tough conditions with a resilience that only comes with time.

🏅Does ‘Old Vines’ Always Mean Better?
Not necessarily. Some young-vine wines are bright, fresh, and full of energy. But older vines often bring depth and character that younger ones don’t always have. And there’s something undeniably special about drinking a wine from a vine that’s been around for decades — or even a century.

🍷So Next Time You See ‘Old Vines’ on a Bottle…
Know that it’s not just marketing fluff (most of the time!). It suggests a wine with history and depth, but it’s not a guarantee of quality! A great winemaker can make magic with young vines, and a bad one can waste even the most ancient vineyard.

Would you rather drink a wine from a century-old vine or a cutting-edge, young-vine experiment ? Let me know in the comments👇🏼

#oldvines #wineeducation #wine101 #winetips #winelabel

MORE INFO BELOW ⬇️

Here’s the secret: Chewing your wine unlocks its full potential. Here’s how!

💨 Hello, retro-nasal magic! Swirling the wine in your mouth helps release more aromas through the back of your nose (aka the retronasal passage), revealing way more depth than just sniffing alone. Since up to 80% of taste is actually smell, this little trick turns “fruity” into ripe cherries, “spice” into cracked black pepper, and “oaky” into toasted hazelnuts.

⚖️ Balance check – The ‘chewing’ motion helps you pick up acidity, tannins, and body, so you can feel how everything works together (or doesn’t!).

👅 More contact, more flavour. When you gently swish and move the wine around your mouth (like you’re giving it a lil’ chew), it coats every taste bud, so you actually taste the structure, texture, and complexity.

🔥 Want to tell the difference between a cheap bottle and a top-tier one? Chew your wine. The longer the flavours stick around after you swallow, the better the quality. If it disappears faster than a bottle at a family BBQ, well… you’ve got your answer.

Are you already a wine chewer? Or does this sound completely bizarre? Drop a 🍷 in the comments if you’re willing to give it a try! ⬇️

Want to learn more ?! I’ve created an online course on tasting wine like a pro that takes you from novice to explorer in an hour 💯 Check the link in my bio.

#winetasting #wine101 #winetips #wineeducation

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You know that moment when you take a sip of wine and think… meh ? So, you swirl, sniff dramatically, and hope for the best. You could swirl, sniff, and pretend to pick up ‘subtle hints of wet slate’ — or you could just open a bag of crisps and actually make your wine taste better! 🥂🌟

How so ⁉️

It’s not the potato. It’s not the flavour. It’s the salt.

🧂 Why Does it Work?

Salt isn’t just there to make food taste better — it literally changes the way we perceive flavour. In wine, it can:

✨ Smooth out sharp acidity – That mouth-puckering Sauvignon Blanc suddenly tastes way more balanced. ✨ Soften aggressive tannins – A rough, cheap red? Salt tones down the bitterness. ✨ Make fruit flavours pop – A bland wine gets a whole new lease on life.

🥔 The Crisp & Wine Cheat Sheet

Want to really level up your snack-and-sip game? Here’s what to pair with what:

🔥 Plain/Salted – The universal fixer. Works with anything. 🔥 Salt & Vinegar – Pairs beautifully with Sauvignon Blanc, Albariño, or English Bacchus. 🔥 Cheese & Onion – The creamy richness loves a bold Chardonnay or white Rioja. 🔥 Paprika/BBQ – Try smoky, slightly sweet crisps with Tempranillo or Grenache. 🔥 Prawn Cocktail – Sounds odd, but trust me: rosé loves this one. 🔥 Chilli Crisps – Tame the spice with Gewürztraminer or off-dry Chenin Blanc.

🥔🍷 Tried this before? Drop your go-to crisp & wine pairing below! ⬇️

#foodandwine #foodandwinepairing #winetips #wineandfood #winepairing

MORE INFO BELOW👇🏼

Not white, not red, not rosé — orange wine refuses to fit neatly into a category, and honestly, that’s why we love it. It might seem like the latest obsession of natural wine bars and hipster sommeliers, but the truth is that this is how wine was made thousands of years ago!

The technique dates back over 6,000 years to Georgia, where winemakers fermented white grapes on their skins in clay vessels called qvevri. So no, it’s not just a trend — it’s a return to tradition.

Wait… why is it orange?
No, it’s not made from oranges. Orange wine is made from white grapes but made like a red wine — that
the juice is left in contact with the grape skins for days, weeks, or even months. Those skins contain pigments, tannins, and flavour compounds, which give the wine its deep amber hue and bold, textured style. The longer the skin contact, the deeper the colour and the more structure the wine develops.

What does it taste like?
Forget crisp and delicate — orange wine is here to grab your attention. Depending on how long it’s been on the skins, you can expect:
🍊 Dried apricot, orange peel, and honey 🥜 Nuts, spice, and a hint of earthiness 💨 A little oxidative funk (if it’s natural) – Because some orange wines are made with minimal intervention, they can have a slightly nutty, sherry-like character from controlled oxygen exposure. 🍷 Tannin and texture you’d never expect from a white wine – Since orange wines ferment with their skins, they pick up tannins—just like red wines. This means they can feel grippy, structured, and more intense than your typical white wine.

Food pairings? Basically everything.
Because orange wine has the freshness of a white and the structure of a red, it’s a pairing dream: 🔥 Curry, kimchi, miso, and bold spices — finally, a wine that can handle the heat. 🧀 Cheese boards — especially washed-rind cheeses (the stinkier, the better). 🥘 Slow-cooked meats, roasted veg, or anything umami-packed—orange wine brings out the best in rich, savoury dishes.

Ever had an orange wine moment? Let me know your favourites below! 👇🍊🍷

#orangewine #wine101 #wineeducation #winetips #sommelier

Col Fondo: The Sparkling Wine That Doesn’t Play by the Rules 🍾

If you’re used to sparkling wine being pristine and polished, Col Fondo might surprise you. This is bottle-fermented fizz left unfiltered, meaning the yeast sediment (lees) stays inside the bottle, adding texture, depth, and a lightly cloudy appearance. Think of it as sparkling wine in its rawest form — uncomplicated, expressive, and refreshingly different.

Why is it cloudy?
That haze isn’t a flaw — it’s proof your wine hasn’t been messed with! Unlike traditional sparkling wines, Col Fondo skips disgorgement (the process of removing the yeast sediment after secondary fermentation). The result is a more textured, savoury style of fizz with a gentle complexity that evolves in the glass.

What does it taste like?
Col Fondo leans more towards minerality and savoury notes rather than big, fruity aromas. Expect:
* Crisp apple, pear, and citrus zest
* Hints of fresh bread and almond from the lees
* A subtle saline or earthy character
* A bone-dry, refreshing finish

How should you pour it?
Two ways, depending on how adventurous you’re feeling: 1️⃣ Crystal Clear: Keep the bottle upright, pour gently, and leave the sediment behind. 2️⃣ Hazy & Textured: Give it a swirl before pouring to mix in the lees for extra depth.

Food Pairings
Col Fondo’s dry, slightly funky edge makes it a dream with:
* Fried food (tempura, calamari, fish & chips)
* Charcuterie & cheese
* Salty snacks (olives, anchovies, miso-based dishes)

Intrigued? Drop a ☁️ in the comments if you want to give Col Fondo a try — and let me know if you want my top picks for a quality English Col Fondo!

#colfondo #wineeducation #wine101 #winetasting #englishwineexpert

🦄 A Unicorn in My Glass! 🦄

Drinking Albariño from England? Yep, I’ve officially entered the wine multiverse — where Spanish grapes thrive in the rolling vineyards of Kent!

🍋 What’s in the glass?
* A zippy, citrus explosion of lemon, lime, grapefruit, and white peach
* Saline minerality — think fresh sea breeze and wet stones after a summer rain
* A floral lift of magnolia and blossom
* Crisp acidity that keeps everything electric and alive
* A mouthwatering finish that’ll have you reaching for another sip before you’ve even put the glass down

🏡 Balfour Winery
@balfourwinery isn’t new to pushing boundaries. This Kent-based winery is best known for its world-class sparkling wines, but they’ve proven time and time again that England can do so much more. From low-intervention winemaking to their experimental approach with still wines, they’re not here to follow trends — they’re here to set them.

And now they have done it again! They brought Albariño to the UK, and not just as an experiment — but as a serious contender. This is one of England’s only Albariños, and it’s making waves in all the right ways.

🍽 Food Pairings
Classic seafood is an obvious win, but if you really want to impress, try this with ceviche, feta, or anything with a salty edge. Or just drink it as an invigorating aperitif — preferably through a unicorn straw! 🦄🍷

✨ A rare gem. A unicorn wine. A taste of English Albariño history. Who’s trying this with me ?!

[English wine expert, English wine columnist, wine recommendations, wine tips]

#englishwine #winerecommendation #winetastings #drinkwithme #albariño

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We recently hosted a wine tasting event at our venue, led by the exceptional wine rocks. Natalia guided our guests through an exquisite selection of wines from five different regions, and her warm and approachable demeanour made everyone feel at ease, encouraging participation and fostering a lively atmosphere. The wine tasting was so engaging that the guests stayed until late, chatting along while enjoying more wine. We look forward to welcoming Natalia back again soon. She rocks and so does the wine!

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